2 oz Slab bacon; diced
2 lg Onions; chopped
2 lg Carrots, peeled & chopped
3 lg Shallots; minced
1 lg Leek, white only; thinly
-sliced
2 T Red wine vinegar
2 T Flour
1 Garlic clove; crushed
2 c Wine, red, dry
1 Bouquet garni
2 c Brown stock
1 T Peppercorns, green; cracked
Salt; to taste
1/4 c Brandy
Saut^B the bacon in a large heavy saucepan over medium heat for 2
minutes. Add the onions, carrots, shallots, and leek and cook until
well browned, about 12 to 15 minutes. Stir in the vinegar and simmer
over low heat until the liquid has evaporated, about 10 to 15
minutes. Whisk in the flour and cook one minute more. Then add the
garlic, wine, bouquet garni and stock. Simmer over low heat for one
hour. Stir in the cracked peppercorns and salt then simmer for 10
minutes more. strain through a sieve lined with a layer of
cheesecloth. Return to the saucepan and add the brandy. Simmer 3
minutes over low heat and serve hot.
This easy version of the classic pepper sauce clearly illustrates why
some old-time combinations just cannot be improved upon. Serve this
with beef or game, especially pheasant. This sauce will also keep
for two days in the refrigerator. Re-warm over low heat before
serving.
From The Complete Book Of Sauces by Sallie Y. Williams
per Sallie Krebs
Fidonet COOKING echo
